A nice traditional rendang recipe to try !

* 2 lemongrass stalks
* 2 large red chillies, deseeded and chopped
* 6 garlic cloves, roughly chopped
* 5cm piece of ginger, roughly chopped
* 1 large onion, roughly chopped
* 1/2 tsp ground ginger
* 1 tbsp ground coriander
* 1 tsp ground cumin
* 1 tsp freshly ground black pepper
* 2 tbsp sunflower oil
* 2 cinnamon sticks
* 12 cloves
* 2 bay leaves
* 600ml canned coconut milk
* 1.5kg braising steak, such as chuck or blade, cut into 5cm pieces
* 1 tsp salt
* Walnut-sized piece of tamarind pulp or 2 tbsp lemon juice
* 1 tbsp Billington's Dark Muscovado Sugar


1. Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.

2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.

3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.

4. Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. The rendang recipe is ready to serve with plain rice and a cucumber, tomato, red onion and coriander salsa. Enjoy !